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Gnocchi with Radicchio & Gorgonzola Sauce

Gnocchi with Radicchio & Gorgonzola Sauce

Maybe it’s just us…. but I think carbs may be our love language. Lasagna, gnocchi, spaghetti, pizza, bread-it’s what we live for! Another love of ours is cooking, especially making things homemade as much as possible. However as much as we love making things from scratch, life gets busy and it’s tempting to grab something fast and easy instead of putting in the extra time and energy. However in light of the current situation, let’s just say that we have more time on our hands than before. We’ve been talking about making homemade gnocchi for a while however with the business of life, it always seemed to be pushed to the back-burner. We figured their is no better time than now to whip up some of the dishes we’ve been dying to try-so homemade gnocchi it is. Honestly, I don’t know what ‘s better-the process of making the gnocchi or the gnocchi itself! Through this experience we were able to:

  1. Make one of our favorite recipes from scratch (and we definitely learned a lot!)
  2. Spend some quality time together
  3. Eat some delicious food!

We encourage you to do the same- learn a new skill, try something new, make a new recipe (we highly recommend trying this radicchio gnocchi because its delicious!) and utilize this time for all the things you’ve been wanting to do at home. We hope your all staying safe and healthy with yummy food.

We developed our homemade gnocchi recipe from an Italian cooking class we took back in 2010 (a decade ago!) with some pointers from Marc Vetri. His cookbook on homemade pasta is very informational and well written.

Boil the potatoes.
Rice the potatoes while their hot to remove access moistier.
All you need is the riced potatoes, egg and flour!
Mix until it forms into a dough.
Form dough into sausage-like rolls and cut the rolls into small squares.
Press the gnocchi into your fork to form them with the appearance of a ridged pattern.
Radicchio and gorgonzola makes for a tasty sauce!
Radicchio and gorgonzola makes for a tasty sauce!
Voila! Top with chopped walnuts and parmesan cheese.
Buon appetito!

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Gnocchi with Radicchio & Gorganzola Sauce


Scale

Ingredients

Homemade Gnocchi:

  • 1 lb Russet Potatoes
  • 1 cup flour
  •  1 egg yolk 

Radicchio & Gorgonzola Sauce:

  •  1 head of radicchio
  •  1/4 cup of milk
  •  10 oz of gorganzola cheese
  • 3 tbs butter
  • 1/3 cup of chopped walnuts
  •  grated parmesean (topping)

Instructions

Homemade Gnocchi:

  1. Cook potatoes in the skins. Rice the potatoes when the potatoes are still hot to allow access steam to escape. ( to much moisture in the potatoes will make gummy gnocchi).
  2. Mix riced potatoes, egg and flour into a dough.
  3. Cut the dough into pieces and then shape the pieces into sausage-like rolls that are the thickness of a finger. Cut these into pieces 1 inch long.
  4.  Press each piece with your thumb against a fork- this should give each piece  the appearance of a shell with a ridged pattern on it’s back.
  5.  In a pot, bring water to a low boil and place the gnocchi in the pot. After some time, some of gnocchi will float and some will not. The gnocchi should cook for 3-5 minutes depending on the size. Remove the gnocchi with a perforated spoon and let cool.

Radicchio and Gorgonzola Sauce:

  1. Slice radicchio thinly 
  2. Place in a frying pan with water and blanche for minutes
  3. Add cheese, milk and butter to the radicchio and let cook for 10 minutes. Add walnuts.
  4.  Mix with gnocchi. Sprinkle parmesan cheese and walnuts and serve!

 

Notes

  • This recipes makes about 4 small servings.
  • Russet potatoes are perfected due to the fact that they don’t have hold moisture and tend to be dry. If you are using another type of potatoes (for example a yellow skin potato), add an extra 1/2 cup of flour.
  • As for moisture, we’ve read that it’s important to try to reduce the amount of moisture in each step. Cook potatoes with skin, peal, and rice the potatoes when they are still warm to release steam.  
  •  If gnocchi has a gummy texture after boiling, sauté the gnocchi in a frying pan with sauce or bake in the oven with olive oil for 5-8 minutes with sauce.